Time 30m Yield 6 Number Of Ingredients 9 Steps:
In a large, heavy skillet, brown ground beef with Worcestershire sauce, seasoning salt, and garlic. Drain well, set aside. Cook noodles in a large pot of boiling water until done. Drain. Return noodles to pot. Gently stir in ground beef, mushrooms, condensed soup and milk. Place the pan over low heat, and heat through. Stir in sour cream, and serve immediately.
Time 30m Yield 4 servings Number Of Ingredients 14 Steps:
In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the mushrooms and cook until most of the juices have evaporated. With your spoon, make a space in the center of the pot. Drizzle in the remaining tablespoon of olive oil and add the garlic, thyme, pepper, and salt. Cook for 2-3 minutes, until fragrant. Then, add the white wine and vegan Worcestershire sauce and stir until incorporated. Add flour and stir until fully combined. Then add the vegetable broth, almond milk, and pasta, and stir until well-combined. Cover and increase the heat to medium-high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked. Serve immediately, garnished with parsley. Enjoy!
Time 40m Yield 2 serving(s) Number Of Ingredients 8 Steps:
Melt butter in a heavy large saucepan over medium-high heat. Add garlic and saute 30 seconds. Add onion and saute another 2 minutes or so. Then add mushrooms and saute until tender, about 10 minutes. Don’t worry if the mixture seems too dry. Reduce heat to medium, then add flour and stir another minute. Add white wine and cook until mixture thickens, stirring frequently–about another 2-3 minutes. Mix in sour cream, and season to taste with salt and pepper. Add cooked linguine and toss to blend linguine with sauce. **Adapted from a recipe in Bon Appetit.
Time 20m Number Of Ingredients 13 Steps:
In large nonstick frying pan, melt butter and oil. Add onions and mushrooms and cook, covered, for about 3 to 7 minutes or until mushrooms start to soften. Remember, leave the lid on to keep it from drying out. When mushrooms have softened, add lemon juice along with seasonings and sour cream. Mix well. Add cooked pasta and heat thoroughly. Season with salt and pepper, if needed, and serve.
Yield Serves 4 Number Of Ingredients 11 Steps:
Bring a large pot of heavily salted water to a boil. Add the noodles and cook for 1 minute shy of the package directions. Drain and set aside. Melt the butter in a large skillet over medium-high heat. Add the mushrooms, salt, and pepper and cook for 2 to 3 minutes without stirring, allowing the mushrooms to brown slightly. Stir, then cook for another 2 to 3 minutes without stirring to brown them well. Stir the mushrooms, add the shallot, and cook for another minute. Add the flour and stir well to combine, then add the vegetable broth and white wine, bring to a simmer, and cook for 6 to 8 minutes, until reduced by about half. Add the sour cream, stirring until fully combined, then add the noodles and stir to coat with the sauce. If the sauce seems too thick, thin with a little additional vegetable stock.
Time 30m Number Of Ingredients 10 Steps:
Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins. Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins. Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split. Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.
Time 50m Number Of Ingredients 13 Steps:
Put the porcini in a heatproof jug and cover with 400ml boiling water from the kettle. Leave to soak. Heat the oil and butter in a large, deep frying pan over a medium heat and fry the shallots for 5 mins until soft. Add the chestnut mushrooms, turn up the heat to medium-high and fry for 5-10 mins until lightly golden. Add the garlic and wild mushrooms and fry for another 5 mins, then stir in the tomato purée and stir in the flour and paprika for 30 seconds until all the flour has been absorbed. Pour the brandy into the pan and simmer for 5 mins until almost cooked off, then add the rehydrated porcini and mushroom stock, leaving any the last bits of gritty stock at the bottom of the jug. Bring to a bubble, then stir in the soured cream and mustard. Season and simmer for 5-10 mins until reduced enough to coat the mushrooms. Serve with mini roast potatoes.
Time 25m Yield 4 servings Number Of Ingredients 15 Steps:
Place a large (12-inch) skillet on medium-high heat. Add olive oil and onion, season with salt, and cook for 2 to 3 minutes until softened. Add the mushrooms, thyme and garlic, and stir to combine. Cook for 8 to 10 minutes, leaving it undisturbed for 2 to 3 minutes at a time before stirring, to allow the mushrooms to caramelize. Pour in the wine to deglaze the pan, scraping up any browned bits on the bottom, then cook for about 1 minute. Add the vegetable stock and soy sauce, and cook for 5 to 7 minutes until the liquid has reduced and is slightly thickened. Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.
